Posted by tk2dsky on Dec 18, 2007 · Member since Jan 2002 · 18 posts
I am thinking of using Sugar in the raw for my holiday cut out cookies. Has anyone used this and what results have you had?
Posted by humboldt_honey on Dec 18, 2007 · Member since Feb 2007 · 12529 posts
Sugar in the raw is a larger grain size, right? I'm not sure how'd that work.
Why are you planning on using it? Sugar in the raw has been processed, just not as much as white sugar - from what I understand.
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Posted by Cali on Dec 18, 2007 · Member since Jan 2002 · 2888 posts
I buy Turbinado sugar. It is made by a company called "Sugar in the Raw". It works just fine in baking and cooking and even in coffee. I know the later because my husband always says he likes it best.
I have never had a problem with substituting plain white (or brown) sugar for turbinado.
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Posted by shiraz on Dec 18, 2007 · Member since Dec 2004 · 42 posts
I"ve never had a problem with turbinado either. I'm making Sparkled Ginger Cookies from VWAV this year which specifically calls for raw sugart. I'm anxious to see how they turn out.
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Posted by humboldt_honey on Dec 18, 2007 · Member since Feb 2007 · 12529 posts
I bow to the bakers. My oven sees actions only a couple of times a year.
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Posted by and_it_spoke on Dec 18, 2007 · Member since Dec 2005 · 893 posts
Works great in cakes.
This is truth.
Eat turbinado, listen to Turbonegro, play tuba.
I think I just started a religion. Sweet.
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Posted by humboldt_honey on Dec 18, 2007 · Member since Feb 2007 · 12529 posts
Awww... all's right with the board now that you're back. :)
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Posted by and_it_spoke on Dec 18, 2007 · Member since Dec 2005 · 893 posts
Awww... all's right with the board now that you're back. :)
Shucks ma'am. Just wanderin' by. Thought I'd tip my hat.
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Posted by hespedal on Dec 19, 2007 · Member since Mar 2006 · 5259 posts
Works great in cakes.
This is truth.
Eat turbinado, listen to Turbonegro, play tuba.
I think I just started a religion. Sweet.
hey! i have one of those. mine goes like: listen to beirut, play beirut, and i think it would ultimate if it could be done in beirut.
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Posted by LeprechaunGirl on Dec 20, 2007 · Member since Jun 2005 · 15 posts
I use Sugar in the Raw all the time. It's basically the only sugar I use. It's great for baking and for making liquids with because it dissolves easily. I don't think it's processed at all, either.
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Posted by humboldt_honey on Dec 20, 2007 · Member since Feb 2007 · 12529 posts
Edit: Has anyone shopped a middle eastern store for less expensive sugar? It occurred to me tonight that the bone char process isn't halal, so it might be less expensive than sugar at a HFS. Anyone know?
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Posted by mirrya1 on Dec 21, 2007 · Member since Jan 2006 · 2210 posts
Edit: Has anyone shopped a middle eastern store for less expensive sugar? It occurred to me tonight that the bone char process isn't halal, so it might be less expensive than sugar at a HFS. Anyone know?
No...the only ethnic stores we have around here are chinese and hispanic groceries. I wish we did have more of a variety of different stores.
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Posted by Cali on Dec 21, 2007 · Member since Jan 2002 · 2888 posts
Oh thats a great idea HH! I need to check out this store my coworker friend recommended. Its so lovely to have friends of different cultures! She gave me awesome Dahl recipes and I gave her Vegan Cupcakes Take Over the World! hahah It was a good exchange. :)
Sugar in the raw is a larger grain size, right? I'm not sure how'd that work.
Why are you planning on using it? Sugar in the raw has been processed, just not as much as white sugar - from what I understand.
I buy Turbinado sugar. It is made by a company called "Sugar in the Raw". It works just fine in baking and cooking and even in coffee. I know the later because my husband always says he likes it best.
I have never had a problem with substituting plain white (or brown) sugar for turbinado.
I"ve never had a problem with turbinado either. I'm making Sparkled Ginger Cookies from VWAV this year which specifically calls for raw sugart. I'm anxious to see how they turn out.
I bow to the bakers. My oven sees actions only a couple of times a year.
Works great in cakes.
This is truth.
Eat turbinado, listen to Turbonegro, play tuba.
I think I just started a religion. Sweet.
Awww... all's right with the board now that you're back. :)
Awww... all's right with the board now that you're back. :)
Shucks ma'am. Just wanderin' by. Thought I'd tip my hat.
Works great in cakes.
This is truth.
Eat turbinado, listen to Turbonegro, play tuba.
I think I just started a religion. Sweet.
hey! i have one of those. mine goes like: listen to beirut, play beirut, and i think it would ultimate if it could be done in beirut.
I use Sugar in the Raw all the time. It's basically the only sugar I use. It's great for baking and for making liquids with because it dissolves easily. I don't think it's processed at all, either.
I use Wholesome Sweeteners Evaporated Cane Juice Organic Sugar. ( It's organic AND fair trade. :) ) It tastes kind of molassasy. Is that how sugar in the raw tastes?
Edit: Has anyone shopped a middle eastern store for less expensive sugar? It occurred to me tonight that the bone char process isn't halal, so it might be less expensive than sugar at a HFS. Anyone know?
Edit: Has anyone shopped a middle eastern store for less expensive sugar? It occurred to me tonight that the bone char process isn't halal, so it might be less expensive than sugar at a HFS. Anyone know?
No...the only ethnic stores we have around here are chinese and hispanic groceries. I wish we did have more of a variety of different stores.
Oh thats a great idea HH! I need to check out this store my coworker friend recommended. Its so lovely to have friends of different cultures! She gave me awesome Dahl recipes and I gave her Vegan Cupcakes Take Over the World! hahah It was a good exchange. :)